(Serves four)

4 lamb shanks
2 cloves garlic, crushed
2 tsp grated fresh ginger
1 tsp ground coriander
Half tsp ground cinnamon
Large pinch ground cloves
150 ml pomegranate juice
Handful mint sprigs
2 tbsp olive oil
2 onions, thickly sliced
4 large carrots, sliced
2 tbsp pomegranate molasses or honey
1 tbsp dark brown sugar (omit if using honey)
2 tbsp chopped fresh mint
500 ml beef stock
2 tsp cornflour mixed with a little water

Put the lamb shanks into a large bowl. Mix together the garlic, ginger, coriander, cinnamon and cloves and whisk in the pomegranate juice. Pour the mixture over the shanks, turn them to coat, then tuck in the mint sprigs. Cover and marinate in the fridge for up to 24 hours, turning the shanks from time to time.

Drain the lamb, discard the mint but retain the marinade. Heat the oil in a large pan and fry the shanks until brown all over. Transfer to a plate, add the onions to the pan and fry until starting to soften. Stir in the carrots and cook for two minutes more, then add the reserved marinade, the pomegranate molasses, sugar and the chopped mint.

Return the lamb to the pan then pour in the stock. Bring to the boil, then cover the pan and simmer gently for about and one and a quarter hours, until the lamb is very tender.

Transfer the lamb and vegetables to a serving dish, thicken the juices with the cornflour, pour them over the lamb and serve with rice, couscous or mashed potatoes.